Ingredients

The following ingredients have 7 Servings
  • 1 medium butternut squash
  • 1 pound fregola sarda (Couscous)
  • 2 tablespoons cumin seeds
  • 2 medium cloves garlic
  • 3 cups roughly chopped fresh cilantro
  • 1 cup roughly chopped fresh parsley
  • 1 teaspoon hot paprika
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne
  • 2 lemons
  • 1 cup toasted pine nuts
  • extra-virgin olive oil
  • sea salt to taste

Instruction

  • Preheat the oven to 475 F. Bring a large pot of salted water to a boil. On a large sheet pan, toss butternut squash with about 2 tablespoons olive oil and a generous pinch of sea salt (make sure not to overcrowd the pan; use two pans if necessary). Roast squash for approximately 20-25 minutes or until tender and caramelized. Remove from the oven and allow to cool slightly.
  • Cook fregola sarda in boiling water for 10-11 minutes, or until al dente. Drain and return to the pot; set aside and keep warm.
  • Meanwhile, in a small skillet over medium heat, toast cumin seeds for a minute or two – or until they release a fantastic smell and start to make a popping sound (keep an eye on them, so they don’t burn). Tranfer toasted cumin seeds to a mortar; add the garlic and a big pinch of sea salt. Pound cumin and garlic into a paste. Add chopped herbs in batches, and continue to pound until a chunky paste forms. Add paprika, cayenne, the zest of 1 lemon, and 4 tablespoons olive oil; stir to combine and set aside. (Alternatively, you could process all ingredients in a food processor.)
  • To the pot with the fregola, add the butternut squash, the juice of 2 lemons, the charmoula, and the toasted nuts. With a wooden spoon, toss gently to combine (avoid mashing the squash). Serve warm or at room temperature.